Noodles Blog Posts

Fine Dining in Old Tokyo | Simply Soba - Foodies Japan

John Ashburne introduces the hidden culinary gems of downtown Asakusa, in the company of lensman to Swedish royalty, Jonas Borg.

READ MORE

A Food In Edo Timeline | Part 1 (1603 to 1756) - Foodies J...

History of Japanese Food in Edo 1603 Tokugawa Ieyasu founds the Bakufu government. The construction of Edo begins. The Nihonbashi Uogashi riverside fish market is constructed to feed the builders and thence residents of Edo Castle. On the other side of the world, King James 6th becomes King of England.

READ MORE

Fine Dining in Old Tokyo | Noodles That Stretch Through Ti...

My friend Tomio Motohashi, ‘mushroom farmer’, mycologist and gourmet put it succinctly, back in 1986. “If you want to get to the heart of Tokyo, and if you want to eat well, there’s only one option: head for Asakusa”. I took him at his word, and now, some three decades later, I’m still a devotee. For fantastic food, at rock-bottom prices, and for a glimpse of ‘real Tokyo’, it is unbeatable.

READ MORE

Miso | A Paste To Taste - Foodies Japan

When my Japanese father-in-law travels abroad, the first thing he puts into his suitcase are small fish-shaped sachets of soy sauce, Cup Noodles, and several containers of instant miso soup. As the saying goes, you can take the man out of Japan, but you can't take Japan out of the man.

READ MORE

Tanabata with Japan's Romeo & Juliet... And Noodles | Summ...

Of All the Japanese Festivals, Tanabata Is the Most Romantic The tradition of Tanabata was introduced to Kyoto for the aristocracy in the Heian Period (794~1185) but didn't really become popular for the masses until the Edo Period (1603~1868). Today it is celebrated all over Japan but the dates and the way it is celebrated varies from area to area with some following the lunar calendar so the even...

READ MORE

Noodles Meet Wheat | Menrui - Foodies Japan

Japan must be the only country in the world where museums dedicated to menrui - noodles reach into double figures. The phrase menrui wa amari suki ja nai - “I’m not too keen on noodles” - is heard about as often as a crooked Nagata-cho politician’s admission of guilt. Everyone has their favorite restaurant (preferably unknown to anyone else), a favorite dish, a favorite dashi stock or soup or tsuy...

READ MORE

Ramen, Notorious.

Ramen was, for the longest time, Japan’s national-dish-in-hiding. Those who had seen the late, great Itami Juzo’s 1985 ramen Western – and paean to the noodle – Tampopo, knew otherwise, yet many overseas observers toiled under the misassumption that Japan’s favourite meal must include a raw fish. Many still do. Well, partner-san get on your horse, drink your soup, and think again. Ramen is Japan's...

READ MORE

Udon and Somen | Oodles of Noodles - Foodies Japan

Udon, or o-udon to give it its Sunday name, is made from strong wheat flour that is mixed with salt and water, kneaded well, and stretched and sliced. Another arrival from China in the Nara period, it was long a staple before soba appeared. Rumor has it that udon was brought to Kagawa Prefecture on the island of Shikoku by the returning Buddhist saint, Kukai.

READ MORE

Tastes From Distant Shores | Foreign Flavors - Foodies Jap...

One might argue that all Japanese cuisine is pretty much ‘fusion cuisine’. Almost everything was brought to Japan at one time from neighbors China or Korea, or from South-East Asia, India, Europe or the USA. The Middle Kingdom provided rice, soy, wheat, noodles, kelp, carp, sushi (probably), chicken, bamboo shoots and chopsticks, to name but a few. There have been countless foreign influences on J...

READ MORE